Roasted Chickpea Buddha Bowl
Crispy roasted chickpeas, fluffy quinoa, and roasted sweet potato tossed with a bright tahini-lemon dressing. Builds a satisfying, protein-packed bowl in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 580
- Protein
- 18g
Ingredients
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Open the appInstructions
Step 1
Heat oven to 425°F. Toss chickpeas and sweet potato with 2 tbsp olive oil, salt, and pepper on a sheet pan.
Step 2
Roast for 18–20 minutes, shaking halfway, until sweet potato is tender and chickpeas are crispy.
Step 3
While vegetables roast, boil quinoa in salted water for 12–14 minutes until fluffy and liquid is absorbed.
Step 4
Whisk tahini, lemon juice, garlic, 3 tbsp water, salt, and pepper until smooth and pourable.
Step 5
Divide quinoa between two bowls. Top with roasted chickpeas and sweet potato.
Step 6
Drizzle tahini dressing over the top. Serve immediately.
Tools you’ll need
- sheet pan
- large pot with lid
- small bowl
- whisk
- two serving bowls
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